Categories: Pork/ham, Cheese/eggs, Spanish 
      Yield: 4 servings 
  
      1 tb Olive oil                         1/2 ts Ground coriander 
      2 tb Butter                              4    Eggs, beaten 
      1    Onion, chopped                      1 tb Cold water 
      1    Garlic clove, crushed                    Salt to taste 
      1    Red bell pepper, seeded,                 Fresh ground pepper to taste 
           -diced                            1/2 c  Grated Cheddar cheese 
    3/4 c  Finely shredded green                    Red bell pepper strips (opt) 
           -cabbage                                 Fresh Italian parsley 
      4 sl Bacon, chopped                           -sprigs (opt) 
      1 ts Fenugreek                       
  
  Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, 
  bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring 
  occasionally. Add fenugreek and coriander and stir well. 
   
  Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into 
  skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 
  minutes or until mixture is golden brown underneath. Sprinkle with cheese 
  and place under preheated broiler and cook until mixture is set on top and 
  cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and 
  parsley sprigs, if desired, and serve hot.